Wednesday, August 26, 2015

Football Fare: Buffalo Wings and Potato Skins

I’ve written in the past about my obsessioncompulsion
love for football. It was a passion The Picky Eater shared.

Our second
date consisted of going out to Sunday lunch and then spending the afternoon and
evening watching football while getting to know each other better.

Our Christmas
Eve wedding reception had a football theme since the NFL moved the games up one day to avoid playing on Christmas. We held the wedding at 10:30 a.m. to be certain the ceremony was
finished by the Kansas City Chief’s noon
kickoff, which was shown on the big screen during the reception. We even invited our guests to wear their

favorite team jerseys.

We often watched Chiefs and University
of Kansas games at a local sports
bar with The Picky Eater's old friend, Chris. We even had season tickets to KU games for
a couple of years. Unfortunately the team wasn’t very good, but we had fun
anyway. Plus this Missouri/New England girl learned all the fight songs and
cheers.

The Picky Eater also took part in his family’s fantasy football
league, which will start its tenth season next month. Last year, after he passed away,
I got permission from my brother-in-law, Don, (also known as The Commish) to
take over The Picky Eater’s team. This was a big deal since I was the
first woman allowed to play in the league.

Don was aware of just how much I knew about football, but I
don’t think the other guys in the group had a clue. The picture probably started to come into focus on draft day, when my player picks included
Matt Forte, Le’Veon Bell, Jeremy Maclin, Nick Foles, Tom Brady, and Rob
Gronkowski. If you know football at all, you know that’s a stacked team!

Then I started to win…and win…and win. By the end of the
season, I my record was 10-3 and I made it to the league championship,
where I lost to my nephew, Anthony (pictured above with Don.) Before the season was over, my
brother-in-law, Scott, started to grumble, “Isn’t there something in the
by-laws that says she can only be in one year?” (He was kidding…I think. Draft day
is coming up Labor Day weekend and I haven’t been kicked out yet!)

When I think of football food, I think of Buffalo wings and potato skins.

I’ve posted a wings recipe before, but recently I came up
with a new grilled version that has a sauce I like even better. You don’t have
to make these on a grill. They work just as well made on a stove-top grill pan
or baked in the oven.

Potato skins were once a popular restaurant appetizer, but
I don’t see them much on menus anymore. Too bad. I love them! This recipe is a
grilled version, but again you can make them with the oven instead.

Are you ready for some football?

I am!

Grilled Buffalo Wings

Makes 24 wing pieces

1 cup Louisiana-style hot sauce (I used Franks Red Hot)

8 tablespoons (1 stick) unsalted butter

1 teaspoon Worcestershire sauce

1/2 teaspoon celery seed

2 garlic cloves

12 whole chicken wings

To prepare the Buffalo
sauce: Place the hot sauce, butter, Worcestershire sauce, and celery seed in a
small sauce pan. Smash the garlic cloves and add to the sauce. Bring to a boil,
reduce the heat to low, and simmer for 10 minutes. Removed the garlic cloves
and set aside.

Cut the chicken wings into pieces, discarding the wing tips.
Grill over medium to medium-high heat until crispy and cooked through, about 20
to 25 minutes. Remove wings from the grill, dip in the buffalo sauce, and place
on a platter to serve.

To make in the oven: Preheat the oven to 375 degrees. Spray
a baking sheet with non-stick spray or rub with oil. Place the wing piece on
the sheet and bake for 45 minutes. Remove from the oven, dip in the sauce, and
serve.

Grilled Potato Skins

Serves 4 to 8

4 baked russet potatoes

Oil

Salt and pepper, to taste

1 cup grated cheddar or pepper-jack cheese

4 slices cooked bacon, crumbled or chopped

Sour cream, for garnish

Chopped green onions, for garnish

Heat the grill to medium-high. Cut each potato in half
lengthwise and, using a spoon, scoop out the flesh from the center, making sure
to leave about 1/4 to 1/2-inch of the flesh inside of the potato skin. Brush
the potato halves lightly with oil on both sides and sprinkle lightly with salt
and pepper. Place the potato halves cut side down onto the hot grill grate. Cook
the potato halves until browned and crisp, and then turn to the skin side.
Divide the grated cheese between the potato halves, close the grill lid, and
cook only until the cheese is melted.

Remove the potato halves from the grill. Top with crumbled
bacon, sour cream, and green onions.

To make in the oven: Brush the scooped-out potato halves
with oil, both inside and out, and place on a baking sheet, skin-side up. Put
the sheet under the oven broiler and cook until the skin starts to brown and
crisp. Turn the potatoes over and boil until the flesh begins to brown and
crisp. This should only take 2 to 3 minutes. Fill the potatoes with cheese and
broil until the cheese is melted. Remove from the broiler and top with the
bacon, sour cream and green onions.

1 comment:

Since I'm from Buffalo (home of the chicken wing) I'm super glad to see you used Frank's hot sauce on your wings! They look delicious! I'm not into football, but my husband likes it so we make things like chili and snacks sometimes to enjoy during a game.